A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Friday, July 22, 2011

Roasted Summer Vegetables

A wonderful way to enjoy the many varieties of summer veggies and fresh herbs.  This can be served as a side dish, a main dish (over pasta, rice or couscous), or a salad (cooled and served on a bed of greens.  Leftovers can be put on pizza.
Here: summer squash, fennel, tomato, pepper, onion, oregano, thyme, dill

Roasted Summer Veggies
8-10 cups fresh vegetables cut into pieces for even cooking (i.e. thinly-slice potatoes, but cut summer squash in larger chunks)
These can include any or all of the following: summer squash, onions, potatoes, tomatoes, green beans, bell peppers, chili peppers (mild), carrots, eggplant, mushrooms, fennel
1/4-1/2 cup chopped fresh herbs (basil, cilantro, thyme... --omit sage)
1-4 cloves garlic, minced
salt and pepper to taste (generally 1/2 tsp each)
1-2 TB olive oil (enough to lightly coat veggies)
For Zing:  add 2 TB balsamic vinegar and 1 TB dijon mustard and increase olive oil to 1/4 cup
No fresh herbs?  Use 3/4 cup Italian Dressing or Vinaigarette and omit garlic and oil
--Toss all together and spread on baking sheet in a thin layer.  Bake in preheated oven at 425 for 20 min.  Stir occasionally

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